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Apricot Flan (Valais)

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    Source: www.cookingrecipes4u.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates
    VitaminsB1, B2, B3, B12, H
    MineralsNatrium, Fluorine, Manganese, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 750 g Apricots; ripe

    2. - fresh or frozen 1 1/2 dl Cream

    3. 10 g Vanilla sugar

    4. 4 Eggs

    5. 120 g Sugar

    6. 1 pn Salt

    Instructions Jump to Ingredients ↑

    1. Icing sugar (Units: 1000 g = 36 oz., 1 oz = 28 g, 1 in = 25.4 mm, 1 dl = 3.5 fl oz) Wash the apricots, cut into halves and remove stones. Arrange the apricot halves, skin uppermost, in a gratin dish in 2 layers, sprinkling some sugar between the layers. Mix the eggs, sugar, salt, vanilla sugar and cream together. Cover the apricots with this mixture. Bake in a bain-marie for 30-40 minutes at 180 oC. Dust with icing sugar and serve from the dish. Note : Serve hot or cold with a little whipped cream. Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992 Typed for you by Rene Gagnaux @ 2:301/212.19

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